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Indian Figlets

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

25 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces figs
diced
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½ cup water
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2 ½ cups all-purpose flour
sifted
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1 teaspoon baking soda
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1 teaspoon cinnamon
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¼ teaspoon ginger
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¼ teaspoon nutmeg
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pound butter
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½ cup brown sugar
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½ cup corn syrup, dark
1 teaspoon vanilla extract
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1 each eggs
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2 each lemons
grated
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g figs
diced
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118 ml water
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591 ml all-purpose flour
sifted
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5 ml baking soda
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5 ml cinnamon
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1.3 ml ginger
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1.3 ml nutmeg
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151.2 g butter
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118 ml brown sugar
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118 ml corn syrup, dark
5 ml vanilla extract
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1 each eggs
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2 each lemons
grated
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Directions

Remove the hard stems from the figs and cut the figs into medium small pieces.

Place them in a small saucepan with the water. Bring to a boil over moderate heat; cook, stirring occasionally, for about 5 minutes until the water is absorbed.

Set aside to cool. Mix together the flour, baking soda, ginger, salt, cinnamon and nutmeg.

Set aside.

In a large bowl, cream the butter and sugar, then beat in the corn syrup and the vanilla and egg.

Add the mixed dry ingredients and mix until blended.

Stir in the lemon rind and then the cooled figs. Drop by rounded teaspoonfuls on a greased cookie sheet 2 inches apart.

Bake for 12 to 15 minutes.

The cookies are done when the tops spring back firmly if they are lightly pressed with a finger tip.

Remove and cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 74640% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 438mg 18%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 21%
Sugars g
Protein 21g
Vitamin A 22% Vitamin C 39%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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